Focaccia Chicken Sandwich
I’m always looking for something new and different to eat. I am one who would easily cook something new for every meal and not ever repeat anything.
My quest has me looking at a variety of recipe sites frequently. GroupRecipes usually has something of interest. It’s somewhat of a mess of a site, but there’s plenty there and the search function is decent enough to separate the wheat from the chaff.
I came across this chicken sandwich and thought it would make a nice Saturday lunch. One of the things I look for are ways to incorporate vegetables in my foods. I like stir fry, but Gert tires of them. I tire of plain vegetables on the side. This sandwich puts the broccoli on the sandwich. That was good enough for me.
Frankly, I didn’t expect much from this sandwich. It was better than I expected and it has room for improvement. I cooked entirely too much chicken as I used scaloppines instead of breast halves. I used the leftover, already coated in mustard, for a curry chicken salad.
Gert commented this was her type of sandwich. She would have preferred that I did not slice the loaf into slices, but rather large sandwich-like pieces. Next time I will.
This sandwich could be improved. Some roasted peppers or sun-dried tomatoes would have provided a nice touch. A chipotle mayonnaise would have kick this up a bit too.
I did not have a focaccia, but did use a nice crispy fresh loaf. It was quite nice.
Focaccia Chicken Sandwich
Recipe By :Kristopher
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Lunch
Sandwiches
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 skinless boneless chicken breast halves
2 tablespoons brown mustard
2 cups broccoli florets
2 cups shredded mozzarella cheese
1 loaf focaccia — cut in half horizontally
Preheat your oven to 350F (175C). Spread the mustard onto the breasts, and put them in a baking dish. Bake them for approximately 30 minutes or until the juices run clear.
# While that is baking, boil 1/2 inch of water in a small saucepan with a lid. Add in your broccoli florets and cook for approximately 7 minutes (tender and bright green when ready). Drain this and set it aside.
Shred (or cube) your chicken, and put in the bottom half of the foccacia bread. Spread out the broccoli on the chicken and top it off with your mozzarella.
Bake this part of the sandwich (bottom part NOT the top) for approximately 10 minutes (the cheese should be melted when good). Place top of bread over the filling and pop back into the oven to bake for an extra 5 minutes to heat. Cut into smallish squares and serve.
Description:
“Tired of turkey sandwiches? Try this amazing little chicken focaccia recipe for your next lunch. You won’t be disappointed!”
Source:
“GroupRecipes.com”
S(URL):
“http://www.grouprecipes.com/31/focaccia-chicken-sandwich.html”
Copyright:
“© 2007 GroupRecipes.com - The Food Social Network”
Yield:
“2 slices”
Start to Finish Time:
“0:50″
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 675 Calories; 20g Fat (27.2% calories from fat); 45g Protein; 77g Carbohydrate; 5g Dietary Fiber; 102mg Cholesterol; 408mg Sodium. Exchanges: 5 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0
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